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MAIN DISH RECIPE: Braised Veal Shanks with Wild Mushrooms and Potatoes

1/4-cup olive oil
2-onions, chopped
4-carrots, cut into 1-inch pieces
1-tbsp chopped fresh thyme, or 1-tsp dried
1-tbsp chopped fresh rosemary, or 1-tsp dried
2-bay leaves
1-lb wild mushrooms (cremini, portabello, or shiitake) thick sliced
4-potatoes, cut into 1-inch cubes
6-1-inch thick center-cut veal shanks
1/4-cup flour
Salt and pepper
1-cup dry red wine (Pinot Noir is a good choice)
2-cups beef stock
12 garlic cloves, peeled
1-cup frozen peas, thawed
1/3-cup chopped fresh parsley
1-tbsp grated lemon rind

Heat 2-tbsp of the oil in a large Dutch oven over medium-high heat
Add onions, carrots, thyme, rosemary, and bay leaves
Cook 10 minutes, stir often
Add mushrooms and potatoes; cook 4 minutes, stirring occasionally
With a slotted spoon, remove vegetables to a large bowl
Coat shanks with flour, shaking off excess
Heat 1-tbsp of remaining oil in same pot over high heat
Brown the shanks well, in batches, sprinkling lightly with salt and pepper
Add browned shanks to the bowl with the vegetables
Preheat oven to 350*
Sprinkle any remaining flour into the pot and cook, stirring for 1-minute
Gradually stir in wine and bring to a boil; scrape up any brown bits from the bottom of the pot
Stir in stock and whole garlic cloves; return to boil
Return veal, all vegetables, except peas, and any juices to the pot
Cover and cook in oven for about 1 hour 45 minutes until the veal is tender
Discard bay leaves
Just before serving, add peas and heat through
Adjust seasoning
Combine parsley and lemon rind; sprinkle over

Serves 6